Modeling of UV-C survival of foodborne pathogens and predicting microbial inactivation on fresh-cut ‘Tommy Atkins’ mango using CFD
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Alba M. Garzón-García
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José R. Ramos-Enríquez
,
Saúl Dussán-Sarria
Abstract
Shortwave ultraviolet light (UV-C) disinfection is an emerging technology used to enhance food safety by reducing the pathogen load. Computational fluid dynamics (CFD) served as a numerical simulation tool to calculate the average radiation intensity within a disinfection chamber. The resulting CFD data was employed to estimate the UV-C inactivation kinetic parameters for Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes. Experimental procedures involved irradiating bacterial suspensions with UV-C doses ranging from 0 to 6.028 kJ/m2. The inactivation of S. Typhimurium was described using a log-linear equation, while UV-C survival curves for E. coli O157:H7 and L. monocytogenes were best fitted to Weibull model. Subsequently, the integration of CFD simulations and kinetic parameters enabled the estimation of UV-C doses approaching 6 kJ/m2 for the treatment of fresh-cut ‘Tommy Atkins’ mangoes inoculated with the mentioned microorganisms. This integrated approach partially predicted the inactivation of pathogens on the surface of mango spears.
Acknowledgments
Authors appreciate the support of Universidad Nacional de Colombia for granting Honor Degree Scholarship. We also thank to Felipe Barffuson and Ricardo Rodríguez from Physics Investigation Department of University of Sonora for their help with the equipment.
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Research ethics: Not applicable.
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Author contributions: All authors have accepted responsibility for the entire content of this manuscript and approved its submission.
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Competing interests: The authors states no conflict of interest.
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Research funding: None declared.
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Data availability: Not applicable.
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Artikel in diesem Heft
- Frontmatter
- Articles
- Enzyme activities and volatile flavor compound compositions of tiger nut paste prepared using different fungal starter strains
- Study on three-dimensional model of ventilation drying and heat and mass transfer of bulk grain pile based on discrete-continuous media
- Ohmic heating of chicken sausage: electrical conductivities, heating characteristics, temperature prediction, and the comparison with conventional heating methods
- Capability of walnut (juglans regia L.) shells as a natural biosorbent of aflatoxin B1 in a batch experiment model
- Modeling of UV-C survival of foodborne pathogens and predicting microbial inactivation on fresh-cut ‘Tommy Atkins’ mango using CFD
- Qualitative and quantitative analysis for monitoring the fishy odor of anchovy oil
Artikel in diesem Heft
- Frontmatter
- Articles
- Enzyme activities and volatile flavor compound compositions of tiger nut paste prepared using different fungal starter strains
- Study on three-dimensional model of ventilation drying and heat and mass transfer of bulk grain pile based on discrete-continuous media
- Ohmic heating of chicken sausage: electrical conductivities, heating characteristics, temperature prediction, and the comparison with conventional heating methods
- Capability of walnut (juglans regia L.) shells as a natural biosorbent of aflatoxin B1 in a batch experiment model
- Modeling of UV-C survival of foodborne pathogens and predicting microbial inactivation on fresh-cut ‘Tommy Atkins’ mango using CFD
- Qualitative and quantitative analysis for monitoring the fishy odor of anchovy oil
